Curried Pumpkin and Banana Soup

I love it when an ill-planned recipe results in deliciousness. I was making my aunt's curried pumpkin soup when I realised, at the moment I was supposed to add it, that I had no apple. I didn't have much in the way of fruit except some frozen berries and a large banana that was lazying about in the twilight of its life. Needless to say (but I'll say it anyway), I chose the banana as berries would just be weird.

Well! What a delightful delicious potentially kid-likable winner recipe! Not wanting to risk sharing a recipe that was a one hit wonder I made it again today and I'm equally impressed.

Ingredients

• Half a large Kent pumpkin, chopped
• 1 onion, chopped
• Two sticks of celery, chopped
• Two medium carrots, chopped
• 1 parsnip, chopped
• 1 large or two small browning bananas
• 1 tbsp (or to taste) curry powder
• 1 heaped tsp (or to taste) vegetable stock powder
• Olive oil
• Water

Putting it together

1. In a large pot, brown off the onion in some olive oil
2. Add the chopped carrot and celery and cook for about three minutes
3. Add the chopped pumpkin and parsnip, the stock powder and cover with water. 
4. Bring to the boil then lower the temperature to a simmer. Cook until everything is soft (I often forget about it which luckily doesn't affect the success of the soup).
5. Add the banana and curry powder and cook for a further five or so minutes.
6. When the kitchen (and your house) fills with the smell of sweet banana curry it's time to blend the soup. Of course as I have one I use a vitamix but it would probably be easier to use a stick blender. 
7. That's it! Serve it up.
   

Results

This is so easy to do and the taste is seriously yummy. For the sweet tooth this is a dream. Depending on how much curry you add it could be a winner with the kids too due to it's almost desserty type flavour. With the full tablespoon of curry powder mine was probably a little too spicy for my nephews but with some training they could like it a little hot.

Verdict

This is now my favourite pumpkin soup recipe. It's near impossible to get wrong so it would be a great one to make with the kids. It does freeze but it looks a little different after defrosting. However the taste is unaffected. Oh, and the curry flavours develop if you eat it the day after you make it. Enjoy!

Deliciously warm and spicy mulled pear cider

Dimmicks Beach - Blairgowrie

The inspiration for giving this a go was when I was recently down at one of my favourite places on this earth - the Mornington Peninsula. I was having a girls weekend with two of my sisters and after traversing the rugged terrain of the Blairgowrie cliffs looking over the wilderness of the back beach with one sister, I went for a civilised shopping trip to Sorrento with the other. It was a cold, wet and windy day - my favourite kind of weather for the beach and for a browse through boutique shops including one of my favourites ... Antipodes Gallery & Bookshop.

After about an hour or two of shopping we decided it was well past time for lunch. I instantly pictured us near the fire at The Continental Hotel. As it was quite late they had plenty of tables. On their specials board were the words 'mulled pear cider'. Cold, wet and windy day with mulled pear cider - match made in heaven.

It was hot and the spices were warm. I had only taken one sip when I knew I was going to have to find a way to replicate it. I went trawling through the internet for recipes and in typical Bella fashion I have sort of created a hybrid of them all to come out with something pretty special - if I do say so myself.

I don't know my ciders very well so I did some research looking at reviews. What I was looking for was general appeal but on the not so sweet side. The cider I decided upon was Somersby Pear Cider which I found at Dan Murphy's.  I got the very last pack of ten.

I had a winter warmer gathering planned at my place which made it the prefect time to give it a crack.

Ingredients

• 2 x 375ml cans Somersby Pear Cider 
• 4 cloves
• 1 star anise
• 1/2 cinnamon stick
• 1 - 2 pinches of grated nutmeg (I actually grated the nutmeg!)
• 1/2 vanilla pod sliced in half long ways
• 1 nugget of ginger chopped
• 2 cardamon pods
• 1 orange - juiced & the peel (try not to get the white pith)
• 1 tbsp organic raw castor sugar
• 1 1/2 tbsp brandy (I used St Agnes three star brandy)

Pulling it all together

Because I was using the stove for other things I decided that in the spirit of experimentation I would use my rice cooker. The following instructions will work the same for the stove.

Brewing and bubbling in my cauldron
... ahem, I mean rice cooker

• Pour the pear cider into the rice cooker and turn it onto cook to heat the cider through
• Add everything but the sugar and brandy
• Bring it to the boil then for those on a stove, turn it down to a simmer. In the rice cooker it pretty much just gets to a simmer but if yours is a little excitable with heat then you may need to alternate between 'cook' and 'keep warm' settings.
• Place the lid on so that it is mostly covered and let it simmer for about 5 or so minutes. 
• Stir in the brandy and then have a little taste and see if you feel your mulled cider needs sugar. Mine had a slight bitterness due to the orange peel. I quite like bitterness but it did still need the sugar.
• If you're going to add sugar stir it through until dissolved (won't take long) and taste again.  Keep adding sugar until you get your preferred level of sweetness.
• Serve warm

Result

Warm and spicy
and all things nicey

Delicious is a word that comes to mind! It was pretty close to what I had at The Continental Hotel but I reckon mine was even better. It was definitely a little more spicy and was a little less sweet. I didn't serve my in a fancy glass or use my remaining cinnamon sticks for decoration but a thin slice of orange seemed to add a touch of ... well, decoration really.

My winter warmer gathering guests seem to like it too which is always a good indicator of a recipe worth making again. 

NOTE: I made this twice, once as a trial and then again for my guests. The first time I used the quantities I've specified here. Second time I doubled the recipe but I didn't need to double the sugar.

Verdict

This will definitely become a favourite for me in winter. I wouldn't make it every night but it's perfect for when guests come over. And the benefit of having it in the rice cooker is that I was able to keep it warm. But just as a side - it still tasted darn good when it was cold. 

Experimental breakfast - porridge variation

It is rare that I wake up in the morning and my breakfast hasn't been soaking all night. But this morning I realised I had fallen asleep on the couch the night before and completely forgot to prepare my breakfast for the next day. It was cold (2 degrees Celsius if you want to know) so I knew I wanted something warm. I opened my pantry and started to experiment.

Ingredients

• 

  Amaranth plant

  1 tbsp millet
• 1 tbsp cracked buckwheat
• 1 tbsp amaranth
• 1 tbsp quinoa flakes
• 1/2 tbsp shredded organic coconut
• 1/4 tsp raw honey
• 1 tsp raw cocao nibs
• 1 small banana mashed
• 2 drops vanilla essence
• Boiling water
• Ground cinnamon for garnish

Method

• In a small saucepan, bring to the boil, 1 1/2 cups of boiling water, millet, cracked buckwheat, amaranth, coconut, honey and vanilla. 
• Cover and simmer for 10 minutes (add more water if needed)
• Add banana, cocao nibs and quinoa flakes, simmer for another 5-8 minutes stirring occasionally and adding water as needed.
• Serve and sprinkle with cinnamon and cocao nibs

Result

This will not be winning any awards for looks but it makes up for it with the lots of flavours and lots of textures. I could taste the goodness in every mouthful and I enjoyed the earthy chocolaty flavour of the cocao nibs.

Verdict

It obviously takes a little while to cook so it wouldn't be my choice for breakfast on a work day. From a texture perspective I think next time I would ditch the coconut. It might have been nice to have some sort of milkiness added such as almond or soy. Having said that, I love that this has so many different grains/seeds.

Dandelion Root Detox Brew

As the temperature drops, drawing closer to the longest night of the year, I seek warm earthy drinks that compliment my detox. One of the best herbs/plants for detoxing the liver and aiding digestion is dandelion. The root especially has strong detox benefits. You can buy roasted dandelion root at most health food stores but if you want to keep it in it's most beneficial form please choose one that is not sweetened. A brand I know well is Bonvit (http://www.bonvit.com.au/dandelion_blend.html). A combination of roasted dandelion root and chicory results in a earthy beverage that many call a substitute for coffee. Similar to my views on carob being a substitute for chocolate, it's best not to think of dandelion root as a substitute but rather flavour all its own.

This is a warm, earthy and slightly tangy brew which I've been enjoying in the evenings.

Ingredients

• 1 heaped teaspoon of Bonvit roasted dandelion blend (medium ground but you can use any)
• chopped fresh ginger
• finely sliced lime or lemon peel with as little of the pith as possible
• almond, soy or preferred milk (optional)

Method

• I prefer to brew this with a tea strainer as I don't really like the dandelion root dregs
• In your preferred tea pot, pour boiling water over the dandelion, ginger and lime/lemon peel
• Let this brew for a couple of minutes
• Enjoy with or without your preferred milk and sweeten with honey if you wish

Results

It isn't coffee and when you drink it with that in mind this is a really lovely beverage. Something to be aware of is that if you are using almond or soy milk, if the dandelion is too strong (like if you make really strong coffee) your milk may curdle. It's still okay to drink it just doesn't look so great. Getting the balance can be a bit of an art form - but it's worth it.

Verdict

The lime/lemon peel is a really special touch to this brew. Using the peel means you are getting the essential oils out of the skin which often gets thrown away. This is a winner for those wanting a warm earthy drink in the evening.

A word on dandelion

As children we picked them and made a wish as we blew the ball of faeries in all directions. As adults we might be less inclined to do the same when we know those faeries carry seeds that can create more dandelions all over our lawn. I for one find it difficult to resist.

Be it the firm yellow flower or the round seed head - dandelions make me smile. But it was only in recent years that I learned that this humble 'weed' was packed full of goodness.

The main parts of the dandelion that are used therapeutically are the leaves and the root. The leaves are said to have a diuretic effect and helps to purify the blood. The root is known for its detoxifying benefits or supporting liver function and as a bitter it also stimulates the digestive system. The root can also have a laxative effect on some people.

After a workshop I did with a herb enthusiast I wasn't quite ready to go out into my garden and pick the numerous dandelion scattered through out my lawn and growing up between the cracks of my pavement. Perhaps it's the fact that my dog uses my lawn as her own personal toilet or that my brother has been known to come around when I'm not there and spray my weeds.

Thankfully dandelion leaves and roots can be bought in tea, herb and health food shops.

Juicing for detox

I've been doing well on my detox for the past three weeks and am now at the stage of doing my two day juice fast. To be honest I'm not really sure that juice fasting is ideal for my body so with the guidance of my naturopath I am doing my first day with only juices and my second day will be mostly juices. But that's not why I'm writing this post.

I wanted to share a common juice to aid the body in detoxifying. I say common because it's often found at Boost Juice bars and other juicing places. The key detoxifying ingredients are celery and beetroot.

Ingredients

• Beetroot
• Carrot
• Celery (including some leaves)
• Orange, lemon or pineapple
• Cucumber
• Ginger
• Water

Putting it together

Look at that beautiful collection of vegetables and fruit. All certified organic and bursting with goodness.

• The quantities you see there are exactly what I used (well, aside from the huge chunk of ginger and the whole orange and beetroot added to the image for effect)
• I use a cold press juicer. My juicer is a Oscar Vital Max. The cold pressed method means that the juice retains its nutrients and enzymes and in my experience you get more juice out of less vegetables and fruit. It's also really easy to clean which certainly gets my vote. To learn more about this type of juicer you can visit Vitality4Life.
• As with any juicer the method is basically to put your vegetables and fruit and let the juicer do the work. I use certified organic and juice them with skins on (all but the orange peel)
• Add the water at the end. Water is important because fresh juice is quite strong especially if you have something like beetroot in it. 
• Pour it into a glass and drink within half an hour for maximum benefit.

Result

It has an impressive colour and it tastes pretty good. Be aware that with a cold pressed juicer you get more juice from the whole food - so be sparing with your ginger if you're not too fond of it. I love it so my juice was darn spicy! 

Creamy buckwheat and vegetable soup

Soup is one of my favourite things about cold weather. Tonight after driving through the rain and traffic that was double the congestion as I'm used to, I set to work brewing my dinner. On my detox I am required to have protein at lunch and dinner. I had chicken soup for lunch so I wasn't keen on having the same for dinner. I didn't have any fish at home and my affinity with beans still needs some work. Then I remembered a recipe a friend of mine had graciously shared with me. Her mother's chicken soup avgolemono - Greek egg-lemon chicken soup.

In true adventurous style I tested the question, 'can you use the avgolemono in any soup?'

Ingredients

• 1/2 carrot, peeled and chopped
• 1/4 zucchini, chopped
• 1 small stick celery, chopped
• 2 large button mushrooms, sliced
• 3 small flowerettes of broccoli, chopped
• 1 1/2 tbsp Bob's Red Mill Creamy Buckwheat (partially stone ground buckwheat)
• 750ml water
• Stock powder or cube
• Two eggs
• Juice of 1/2 lemon

Putting it together

• In a pot put all the vegetables (except the broccoli) in the pot with the water and stock.
• Bring to the boil
• Add the buckwheat and stir
• Cover and let simmer for about 7 minutes
• Whilst that is simmering separate your egg whites from your yolks
• Whisk your egg whites until you have very soft peaks
• Add your lemon juice and keep whisking
• Add your broccoli to your soup (not the egg mixture)
• Get a ladle and fill your ladle with the broth from your simmering soup
• Slowly add it to your egg whites and keep whisking them for about a minute
• Mix in the egg yolk to your egg white mixture
• By this stage it is looking less soft peaks and more frothy egg mix
• Making sure your soup isn't boiling, pour your egg mixture into it stirring the whole time. 
• Keep stirring for about 30 seconds then turn off the heat.
• Serve it up

Result

This is a protein rich, vegetable soup with the added umph of buckwheat. The flavour of lemon is delightfully tangy without being weird.  All and all, it's a winner. A complete meal in a bowl.

Verdict

This is definitely a keeper in my repertoire. You do need to watch that you don't boil the soup after you've added the egg mixture. If you do, your soup looks more like curds and whey than creamy soup. I really like the addition of the buckwheat.

Links and information

Benefits of buckwheat: Buckwheat is high in insoluble fibre and is a good source of protein and B vitamins and is rich in phosphorus, potassium, magnesium, iron, and calcium.
Learn more about buckwheat and its nutritional benefits

Bob's Red Mill products can be found and select supermarkets like IGAs or Leo's. They are also usually stocked at health food stores.

Bella's arsenal for cold and flu

It is that time of year and I am surrounded by people sneezing, coughing, sniffing, blowing, and generally sounding either nasally, husky or a little like Barry White. It is cold and flu season and it is the season I break out my tried and true remedies.

Firstly, the title of this blog may be a little misleading. I am of the school of thought that the cold and the flu are two very different beasts. The following remedies and guidelines are for colds but may be of assistance for the early stages of the flu too.

My methods are about supporting the body to do what it does best - work hard to bring me back to a state of wellness.

Two days ago I woke with a whopping sinus headache, a suprisingly chesty cough and a sore throat. Considering how many sick people I had been around I was not surprised that the beastly cold was trying to take hold of me too. I whipped right into action.

Ingredients

• Sleep
• Water
• Lemon or lime
• Raw honey
• Ginger
• Herbal tea of choice (optional)
• Fusion Health Cold & Flu tablets (or liquid if you're feeling brave)
• Pure essential oils: Lavender, Eucalyptus, Lemon, Rosemary
• Moisturiser or carrier oil (almond, olive etc.)
• Vapouriser or bowl of hot water
• Gentle exercise

Avoid

• Dairy & soy
• Caffeine (optional)
• Eating unhealthily

I know sometimes when you feel less than fresh that you can get this irrational desire to eat unhealthily. Why? I don't know but try to avoid giving in to that desire.

Putting it together

Sleep - sleep is one of the best things you can do when you are feeling under the weather. If you feel tired, don't fight it. Your body does it's best healing work when you are asleep. So try to get a minimum of 8 to 10 hours sleep. I had two nanna naps yesterday!

Hydration - keep your fluids up. How many times have you heard that said? There is good reason for it. Our bodies need hydration all the way down to the cellular level (year 11 biology anyone?). Aside from general hydration, fluid helps the system to detox and flush out. So get hydration anyway you can. Water, herbal tea, bothy soups etc.

Hot cup of lemon/lime, honey & ginger - It doesn't just taste good. Lemon and lime are full of vitamin C and antibacterial properties to boost your immunity. But you do need to squeeze at least half the lemon or lime into your drink. This isn't a G&T your making with a twist of lime. Honey - the delicious and nutritious sweetner that soothes a sore throat and aids healing with its antibacterial properties. I usually use about a teaspoon. Ginger - warming and a powerful decongestant and anti-inflammatory benefits. Grated or chopped finely about 1 -2 teaspoons.

• I usually let the ginger steep a while in half a mug of boiling water, 
• then add lemon/lime and honey 
• and fill up with fresh boiling water.

For super-dooper potency of ginger see my blog the ginger & kaffir lime leaf experiment  - but make it less the kaffir lime leaves.

Pure Essential Oil allies - I've been using essential oils for twenty years (wow, writing that makes me a little woozy!). These little bottles hold incredible power to heal mind, body and spirit. Please ensure that if you are going to use essential oils that you understand how to use them safely. And also that you are using pure essential oils - not the fragranced stuff. Read more at this blog post which I believe has a good overview of essential oils and their use.

At the first inkling of a cold I put a few drops of lavender in my hands and rub it into my neck and chest before I head off to bed.

If I have more than an inkling I make up a massage blend as shown below. Alternatively you can find a cold and flu blend already prepared for you at a chemist or health food store.

I massage this blend into my feet or into my chest. The way essential oils work is that if you massage into your feet the oils enter your lymph and blood systems and travel around your body. So if you don't like the smell, keep it on your feet and still get the benefits.

• 10 mls of carrier oil almond (or equivalent in moisturiser)
• 3 drops lavender (antiseptic, boosts immunity)
• 3 drops eucalyptus (decongestant, antiseptic, boosts immunity)
• 2 drops rosemary (decongestant, promotes good circulation)
• 2 drops lemon (boosts immunity, antiseptic, antibacterial)

I also vapourise a few of these oils to keep the air fresh and clear of germs.

Fusion Health Cold & Flu tablets - When I travel, these are as important to me as bringing gastrolyte or ibuprofen or antihistamines. They are my absolute MUST-have when I've got the first stages of a cold. I discovered them about four years ago and have shared my joy with others who now swear by them too. I was advised by a naturopath to take two tablets three times a day. I call them my magic cold pills. Buy them at your local health food store.

Learn more: http://www.fusionhealth.com.au/products/Cold_and_Flu

Gentle exercise - this is about getting breath and energy moving throughout your body. I'm not talking about going out and doing a marathon but just get some movement happening to help your body with circulation and detoxifying. Go for a walk in a park or some people swear by yoga to massage all your internal organs. If I have sinus issues I prefer not to do activities which result in my head hanging upside-down.

Avoid dairy - avoiding dairy and soy is for the simply (and gross) fact that they promote mucus forming in the body. When you are trying to shift a cold you want to avoid congestion so stay clear of dairy and soy. 

Result

A day after I went all A-Team on my cold I was feeling much better. My sore throat was gone and aside from a mild headache, a sniffle here and there I feel pretty good.

I love it when a plan comes together!

Verdict

If I keep to these guidelines for a few more days I am convinced (from past experience) that the beastly cold will give up completely and vacate the premisis.

There are plenty of other ways of beating a cold but these are just a few of my tried and true - and they don't involve too much effort. Which is good since when you feel under the weather you don't really feel like making much of an effort.

A few words on raw honey

There is a difference between raw honey and the majority of the stuff you buy in supermarkets. Raw honey has not been heat treated and so maintains all its goodness. The reason why honey is so good for colds is due to its antibacterial properties. Raw honey has loads of benefits and properties but for the purposes of this blog the simple truth is that it soothes and assists with healing the throat - and I love a medicinal food that tastes delish!

Where to buy it: Many health food stores and even some supermarkets stock raw honey. One of my favourites is Ambrosia Honey. You just need to keep and eye out. There is a honey supplier that does the market circuit that I like too - you can find them in the Melbourne and outer regions
http://www.purepeninsulahoney.com.au/products.html

Disclaimer: the above remedies and guidelines are based on my own experience. They are in no way intended to replace medical advice. You are in charge of your own health and wellbeing and have the privilege and power to make your own choices with the information and experience you receive.

Deliciously simple brothy seafood soup

I was at the market today and as I walked past the fish monger I was drawn to the best looking marinara mix. Without thinking how I was going to use it I bought myself some for my evening meal. Back home I started to make an old favourite of mine - brothy seafood soup.

As enjoyed my dinner I realised I had to share this simple yet indulgent treat.

Ingredients for one

Vietnamese Mint

150g - 200g good quality marinara mix
3 cups water
Stock powder to taste (I prefer to use Massel brand)
1/2 carrot chopped
1/3 zucchini chopped
3 large mushrooms sliced
1 small stick of celery sliced
2 asparagus spears chopped
3 small broccoli heads
1 tsp fish sauce
1/2 tbsp lime juice
approx 8 Vietnamese mint leaves finely chopped

Putting it together 

• Place water, stock powder, carrot and celery into a pot and heat. 
• When water is hot add the mushrooms and zucchini
• After a while add the fish sauce and lime juice
• Cover and let simmer for a minute or two
• Once the vegetables are looking almost cooked add the marinara mix and asparagus
• When you see that the marinara mix is almost cooked add in the broccoli and the Vietnamese mint leaves
• Once the broccoli is cooked (but still crisp) turn off the heat and serve it up.

Result

I had forgotten how much I loved this simple soup. It is delicious and nutritious. The key really is having a good marinara mix and being able to gauge when it is cooked to avoid over doing it. The Vietnamese mint is the extra something special that just makes the soup complete.

Verdict

It's a winner. It's colourful, tastey, nutrious and super easy. What more could you want?

Banana, apple and almond muffins

So after a very messy experience with the Almond Banana Breakfast Bonanza with a few too many variations I put the rest of the mixture into a muffin mould and chucked it in the oven. The result got me thinking...

As I continue to make my almond milk for my breakfast I continue to find ways I can use the remaining nutritious almond meal before it goes off. I think I've found it! They keep longer than the meal on its own and they make great morning or afternoon snacks.

Ingredients

• 3/4 cups of almond meal (or meal remaining from 3/4 almonds after making milk)
• 2 eggs
• 1 to 1 1/2 smashed up very very ripe bananas
• 1 peeled and grated apple
• 1 tsp cinnamon
• 1 1/2 tbsp psyllium husks

Putting it together

• Mix all ingredients in a bowl
• Spoon into muffin moulds (or tray)
• Bake in moderate oven for 25 - 35 minutes (depending on your oven)
• Check they are cooked by using a cake tester or metal skewer
• Allow to cool

Result

Okay, so these little muffins are probably more nutritional than treat. The texture has echoes of firm jelly but without being weird. I guess that is what you get when you add the fibre of psyllium husks. I wouldn't go out of my way to make these for guests but they are excellent to make when I need to use up the almond meal which seems to go off within about five days. Each muffin is filled with goodness and I enjoy them.

Verdict

I won't always have a very very ripe banana on hand so no doubt this recipe will get plenty of experimentation in the future. But for now it gets my vote for quick, easy and a nutritious snack. Some people might want to add some sort of sweetener like agave or honey as they aren't particularly sweet.

What's the deal with psyllium husks?

Without going into too much into detail, psyllium husks come from the psyllium seed. It is an excellent source of soluble fibre and often used in products like Metamucil. In some gluten-free cooking it is an excellent substitute for gluten because of its gooey texture after adding water. Essentially, psyllium husks absorb moisture. In the body this means that it helps to keep bowel movements on the soft side, in cooking this means it binds a recipe together.

NOTE: With any supplement or food that adds lots of soluble fibre it is important to ensure you drink a reasonable amount of water. The reason being because it draws on your own water supply in your body. This is true of Chia seeds too which I have spoken about in my sweet gluten free slice recipe.

You can buy psyllium husks in health food stores or even the supermarket. You can buy it in husk form or powdered. You can even buy it in tablet form.

Dairy-free creamy beetroot dip

This recipe is super easy, looks great and tastes yummy. It is a variation on a recipe I heard about which included Parmesan cheese. Right now I'm off dairy so had to think of how to adjust the recipe. There is a little preparation involved if you want to soak the cashews but otherwise it's a throw it all together and blend it to a smooth consistency kind of dip.

Instead of Parmesan I used savoury yeast flakes which I had bought a while ago for making nut cheese. I had read that it had a cheese like flavour. Well, it seemed like the perfect recipe to test that out.

Ingredients

• 1 425g can of beetroot (drained)
• 160g raw cashews (soaked in water for 8 - 12 hours)
• 1 - 2 cloves of garlic
• The juice of one lime
• 2 heaped dessert spoons of savoury/nutritional yeast flakes
• Salt and pepper to taste

Putting it together

• Blend the drained cashews in a vitamix/food processor
• Add the drained beetroot, garlic, lime juice, salt & pepper and blend some more
• Add the savoury yeast flakes and blend again until you have a smooth and impressively pink dip
• Spoon out into a bowl
• Eat with carrot sticks or dry biscuits

 

Result

It looks fantastic and it taste pretty good too. I've had it in the fridge for almost a week and it has preserved well, probably due to the already preserved nature of the beetroot.

Verdict

I think this might just make it into my staple repertoire for when I have a bunch of people over for afternoon drink and nibbles. I love that it's dairy free and that it is high in protein and Vitamin B.

A word on savoury yeast flakes

Also known as nutritional yeast - this a product advertised as 'perfect for vegetarians'. The reason for this is that it is high in vitamin B12. It originates from molasses and though it is yeast it is deactivated. Basically they have killed the yeast culture but retained its nutritional properties.

To learn more you can google nutritional yeast or savoury yeast flakes and you find all sorts of sites that explain what it is and how to use it. Popcorn factors a lot in the 'how to use' stories.

It appears that the main reason why people use it is because of its cheesy taste.

More information:

• http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html
• http://en.wikipedia.org/wiki/Nutritional_yeast

Lamb Roast for Autumn

I love a roast. During my five years as a vegetarian the only meat I missed was mum's roast lamb. As the weather grows colder and the evenings become darker earlier I thought it would be the perfect meal to share with my friends.

Driving back from my trip to the supermarket with a large lamb leg sitting beside me I called my sister and said 'so I've bought a leg of lamb ... how do I roast it?'

You see, I had only ever roasted lamb in a convection oven which would do all the weighing and adjusting heat and length of time. It would even beep at me and tell me when I needed to turn the meat over. Now in my lovely new home I have an oven which sometimes acts like it has a mind of its own but it certainly doesn't communicate with me.

So with a little help from my sister here is what I did.

Ingredients

• 2.35kg leg of lamb
• bunch of rosemary (direct from my garden)
• some Australian garlic (several cloves)
• Pepper and salt

Could it be simpler that that?

Now to put it all together

Method

• Preheat oven to 180 degrees Celsius
• Chop up the rosemary into bits
• Chop garlic cloves into quarters
• pierce the lamb with a sharp knife to make enough space to press a garlic piece inside. Do this several times and on both sides of the leg
• Then sprinkle salt, pepper and the rosemary over the meat and rub in - like you are giving the lamb an exfoliating rub. Be warned if you have any cuts ... you'll know about it!
• Do this until the entire lamb is covered (both sides)
• Place your lamb in a baking tray . I don't have a fancy roasting tray with a doovalacky that drains the juices off so I just put my cooling rack over a normal baking tray and put it into the oven in the middle. 
• Now this is when things are dependant on your oven. I've been told that you roast 1 hour for each kg of meat. So that would mean 2.35 hours. In my oven it actually took closer to 3.5 hours. 
• Pull your roasted lamb out of the oven and cover with foil and let it rest for ten to twenty minutes. 
• Carve and serve with roasted veggies - YUM!

Additional experiment
After carving up my meat (and I think I need some lessons to dramatically improve my technique there) I looked at all the juices that remained in the tray. Why not make some gravy? Can't be that hard right? So I looked in my cupboard and found some arrowroot flour which I added to the juice I now had heating in a saucepan on the stove.

I might need to work on the gravy. I ended up with something which was tasty but seriously salty. Not something I would serve up to guests unless I also offered comprehensive health cover. 

Result

Delicious is a word that comes to mind. I had so much meat it fed me for over a week after the meal I shared with my friends. As someone who struggles to get red meat into her diet and in addition to that has low iron, I got quite a boost that week.

The meat was tender, the garlic pieces were roasted to perfection and the rosemary flavour was infused throughout.

Verdict

I would definitely do this again. It certainly takes time which I'm not usually good at but it's well worth the wait. Mind you, I might try and source a smaller leg of lamb next time!

The perfect meal to make when I'm in writing mode.

Almond banana breakfast bonanza

This recipe comes to my blog thanks to a friend of mine. She introduced me to this concoction when we were travelling through Kangaroo Island SA. I was especially excited by this dish as I saw another opportunity to use the precious by-product of my almond milk.

What's in it?

• 3/4 cup of almond meal (or meal remaining from 3/4 almonds for milk)
• 1 tbsp psyllium husks
• 1 very ripe mashed up banana
• 1/2 tsp ground cinnamon
• 1 egg

How it works

• Place all ingredients in a bowl
• Mix well ensuring you don't have a clump of psyllium husks
• Heat a frying pan with a little olive oil
• Spread mixture into the pan
• When base has browned, carefully turn over (hardest part of this recipe)
• Once other side is browned take out of pan
• Serve with berries

 

Result

Okay, so the mixture is a little difficult to flip in the pan (hence the reason I haven't go a photo of that). And as a result it isn't going to win any prizes for its looks ... but this dish is YUMMY!  Since giving it a go after coming home from SA I have made this four times. I love that I have no added sweetener (the banana is enough) and I love that it's dairy free and has the added fibre of the psyllium husks.

Verdict

This is a definite winner. I have tried a few variations when I didn't have a full banana such as adding berries or grated carrot. These attempts definitely fell into the TBNP bracket - that's Tasty But Not Presentable. Latter uses of this recipe I have made four small patties rather than one large one. A little less messy when flipping.

Quick & easy Vietnamese inspired salad

We have had some very hot weather in Melbourne. My little house with all its charm and potential is a hotbox in the heat. The last thing I want to do when the house feels like an oven is to turn any cooking appliance on to make my dinner. One such night I opened my cupboards looking for inspiration and my gaze rested upon a packet of rice vermicelli. I hadn't made the salad in years but the recipe is simple and for the past three weeks I've had it at least five times. At a friends request I'm posting the recipe on this blog.

Rice vermicelli often comes divided up in serving sizes. This following recipe serves two (and as per usual it's a little relaxed in it's quantities). I think the traditional salad that this is based off is called Goi Ga. I've cheated a bit with the dressing but when it's hot, I'm bothered which means a few shortcuts.

Ingredients

Wombok (Chinese)
cabbage

• Rice vermicelli
• 1 - 2 carrots grated
• a handful of snow peas sliced thinly
• 1/2 red capsicum sliced thinly
• 2 cups of finely chopped cabbage (wombok cabbage works best)
• handful of herbs chopped (coriander &/or Vietnamese mint)
• poached chicken shredded or your preferred unflavoured canned fish

Dressing

• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sweet chilli sauce
• chopped coriander

Pulling it together

• Soak the rice vermicelli in boiling water for 4 - 5 minutes
• Prepare the remaining salad ingredients
• Toss together the 'dry' ingredients (including the soaked rice vermicelli)
• In a small bowl mix the dressing ingredients to taste (depending on the fish oil and your lime juice you may prefer different ratios of ingredients)
• Drizzle some of the dressing over the salad but not all of it. I usually put half of the dressing in a little jug for people to add more to their own taste.

Result

This really is quick, easy and as a bonus is also really fresh tasting and healthy. The ingredients are not expensive and the only part which can make the experience go awry is the dressing. You really do need to taste test it as you go.

I use poached chicken most often and as I poach chicken a lot I always seem to have some cooked in the fridge. I'll post a blog soon about my method of poaching chicken with is fool proof (as it proven that I can do it), healthy, delicious and super super easy.

Variations

The beauty of this dish is it's easy to adjust based on what you have in your kitchen or what you want it to look like. Try purple cabbage for something a little more eye catching. You can use common mint and Greek basil if you don't have any coriander or Vietnamese mint. You can use just about any vegetable. You can use grated zucchini or add chives or thinly sliced cucumber. If you can eat it raw you can try it in this salad.

Faux lemon 'cheesecake'

For Christmas I decided to experiment on my family. I had found a recipe for 'Hail Merry Lemon Tart Knock-Off' which intrigued me. But not enough to try it twice. So rather than make a test batch I decided to throw caution to the wind and just make it the first time for Chrismtas dessert. I figured that there is always too much food at Christmas so if it was a disaster we wouldn't all go hungry.

This recipe is dairy-free and gluten-free

Recipe

In a rare moment of discipline I stuck to the recipe so rather than write out what I did I direct you to the original website recipe found on tessadomesticdiva.com: http://www.tessadomesticdiva.com/2011/07/hail-merry-lemon-tart-knock-off.html 

A woman after my own heart this Tessa Domestic Diva has created this recipe herself and adjusted it as she learned more about the ingredients. 

As I've already mentioned I stuck to the recipe with the only exception being that I didn't not go with the stevia options. I went with the coconut milk rather than nut milk and I used paper cupcake moulds which worked rather well.

Results:

It wasn't much like a lemon tart but more a lemon cheesecake. I nervously waited to see if anyone would take one and then if anyone would it on their plate with only one bite taken out of it. Success! It was well received by both adults and children.

Verdict:

This is a dessert which would be worth doing again but like cheesecake it is incredibly rich. For that reason I think it unlikely I'll make this again but I'm glad I gave it a go and enjoyed the results. 

Bircher inspired creamy goodness

I love breakfast. I don't like to be rushed in the morning because I like to start my day with a wholesome meal with wholesome thinking. I don't just want to kick start my digestive system but also kick start my approach to the day.

This following recipe is a variation of what I have pretty much every day. Why the variation? Because usually I soak my Bircher style concoction in water in preparation for a quick cooking in the morning. As it's been rather hot in Melbourne the idea of cooking my breakfast is not appealing. So to find a yummy variation on my standard was my plan.

I'm not that keen on the more popular type of Bircher muesli preparation which has apple and usually yoghurt and fruit juice. I find it too sweet. This recipe that follows is still creamy and very good for you. Those who like more sweetness in their breakfast can achieve this by adding honey. The recipe is simple but it does require some forethought. I prepare my breakfast the night before.

Ingredients

• 1/4 raw rolled oats (not quick oats)
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• 5 - 8 almonds
• 1/2 - 1 tsp cinnamon
• 1 handful of raspberries (I use frozen for convenience)
• Almond milk

Method

• Put all but the almond milk into a bowl that you will be able to cover. I use a Pyrex bowl which has a lid.
• Pour in enough almond milk to cover most of the ingredients
• Cover and place in the fridge overnight
• In the morning take it out when your ready, grab a spoon and dig in! Add honey if you want a little sweetness but it's so creamy and lovely I don't think it needs it. 

Results

I'm sold on this! My breakfast was creamy with just the right amount of crunch and there is nothing like knowing that the yummyness you are eating is also good for you.

Of course variations on the fruit/berries used and spices is endless. I've made this with lemon thyme instead of cinnamon and with mango in place of raspberries. 

A note on oats:

The reason for using rolled rather than quick oats is purely to try to use the least processed of options. Oats are an awesome food. Aside from the practical nature of keeping us regular, they can help reduce our bad cholesterol. It is also classified as a low GI food, meaning that it is slow to release sugars so you stay satisfied for longer.

Soaking them overnight makes them even easier for your body to digest.

Gluten: Oats are free from wheat gluten. However, there is a gluten which is found in oats. Also, oats are often 'cut' on the same food production lines a wheat so some gluten 'contamination' could be present. If you have to have a completely gluten free diet you will have to make your decision based on the information provided. The Coeliac Australia site has some information worth reading.